I think you have to relook at what you eat. Bread and pasta go out. Carbs become barley, rice, corn. Soups don't have pasta. Thickening agents can be corn starch.

So, Tacos instead of Burritos. Fried Rice instead of noodle stir fry. Oatmeal and cornmeal for hot cereals and rolls. Search for gluten free products to use as substitutes in regular meals.

I know what she is or isnít allowed to eat. Thatís not the point.

The problem is gluten-free meals, desserts, etc often require specific recipeís and I thought it might be nice to have a place to share them. My sister has told me gluten-free cupcakes taste awful so it would be nice if someone has a recipe of good tasting cupcakes. Or cookies we can make.

Unfortunately itís not that easy to find products that taste good to 7 year old girl.

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The problem is gluten-free meals, desserts, etc often require specific recipeís and I thought it might be nice to have a place to share them. My sister has told me gluten-free cupcakes taste awful so it would be nice if someone has a recipe of good tasting cupcakes. Or cookies we can make.

Unfortunately itís not that easy to find products that taste good to 7 year old girl.

I'm sorry. I see your point. I thought you said "meals" not desserts per se.

I understand how frustrating it can be to not be able to get the products you might needs. Perhaps realizing that might make it more attractive to ordering products online from sources or amazon? I know it's difficult to do. Are gluten free products becoming more common where you are?

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. In a medium mixing bowl, whisk together all the dry ingredients. Set aside.
In a large mixing bowl, cream together sugar, butter, and vanilla, about 1 minute. Add eggs, one at a time, and mix until well combined.
3. Reduce speed to low and add the dry ingredients. Mix for 45 seconds.
4. Chill dough for 15-20 minutes.
5. Roll dough, about 2 tablespoons each, into a ball. Dip the top of the dough ball into the sanding sugar. (To make this step go faster, I use a cookie scoop.) Place coated dough ball onto prepared baking sheet. Be sure to space cookies about 2 inches apart. Flatten cookies very slightly with the palm of your hand.
6. Bake cookies, about 12-15 minutes, or until lightly golden brown.
7. Remove cookies from the oven and allow to cool for 3 minutes on the baking sheet. After 3 minutes, transfer cookies to a wire rack to cool.
Store cookies in an airtight container.

There are a lot of suitable recipes in Passover cookbooks. Look for the ones that don't call for matzoh meal or matzah cake flour. There are lots of cookie recipes and some cake recipes that use potato starch instead.

I have an acquaintance who uses a cheesecake recipe thickened with cornstarch for her son who can't eat gluten.

Preheat the oven to a medium heat. Grease a large flat pan and line with baking paper.
In a double boiler, melt the chocolate and add the coffee and the water. Set aside to cool a bit.
Beat the egg yolks with 1/2 cup of sugar. Add the melted chocolate mixture.
Whip the egg whites until firm, gradually adding 1/4 cup of sugar. Continue beating about 5 minutes more until the whites are very stiff. Fold the whites into the chocolate mixture. Transfer to the lined pan and bake for 20 minutes.

Remove from the oven and cool. cover with a damp towel to keep it from drying out.

Wip the sweet cream withthe vanilla extract and the powdered sugar. Spread part of it on the base, reserving part to ice the exterior of the cake. Roll it up using the damp towel, and cover with the rest of the whipped cream. Sprinkle with chocolate jimmies and store in the refrigerator.

Beat the margarine together with the sugar until pale. Add the yolks gradually while beating.
Mash the bananas with the lemon juice. Add the bananas and lemon juice, nuts, potato flour and salt. Whip the egg whites until stiff. Fold into the banana mixture. Add the chocolate chips last, or sprinkle them on top after filling the cake tins with the batter. Use one or two loaf pans (depending on size) Bake at medium heat (170 degrees celsius) for about 50 minutes.

Grind nuts finely in grinder or blender. Beat the egg whites with salt until foamy. Add sugar, 2 tablespoons at a time, beating thoroughly after each addition. Continue to beat until a peak forms when the beater is lifted slowly. Fold in ground nuts. Drop by teaspoonfuls on well greased cookie sheets. Bake in a moderate oven (350 degrees F) 15 minutes or until lightly browned. remove from pans immediately and cool on wire racks. Makes about 3 dozen.

Lacy Wafers
These wafers are very thin and lacy. handle with care.
1/2 cup finely ground blanched almonds or other nuts
1/4 cup sugar
2 tsp. potato starch
1 cup melted butter or margarine
1 tblsp. milk or water
Use fine blade of a food grinder or a blender to grind the almonds / nuts
Combine them with the remaining ingredients and mix well.
Grease cookie sheets generously. Sprinkle with potato starch.
Drop by 1/2 teaspoonfuls onto the cookie sheets about 3 inches apart. They will spread!
Bake in a moderate oven (350 degrees F or 170 degrees C) 8 to 10 minutes or until golden brown.
Cool on pan about one minute and then carefully remove with a wide spatula to wire racks. makes about 2 dozen.

As far as flavouring things to taste good to a seven year old goes, you can use most of the same flavorings you are used to using in similar proportions to flavour either gluten free cookies or cakes. Have you tried making crustless pies, custards or puddings, or other desserts like Jello or Ice Cream? Whenever I make Pumpkin Pie my family usually leaves the crust, so I started making it crustless.

Jewish families have been making flourless delicacies for Passover for ages. The stricter ones won't use matzoh meal (made from ground up matzahs which are usually made from wheat flour) in cakes so there are plenty of well established tested recipes out there for wheat free cakes and cookies. And fresh potato starch is available in most areas with a Jewish population around March / April. You might find Corn starch more to your liking. It works about the same in recipes as the potato starch.

I make these gluten-free brownies frequently, most often when there is a birthday to celebrate at work. The best thing about the recipe is the fact that you don't have to buy any special flour. And they are delicious and don't taste gluten-free. The people at work love them.

2 - In a saucepan over a low heat, melt butter and add cocoa powder. Whisk.

3 - Mix the brown sugar, eggs and vanilla into the butter/cocoa mixture.

4 - Add the cornstarch and salt and mix well.

5 - Stir in chocolate chips or dark chocolate pieces.

6 - Pour the mixture into the baking pan and bake for 30 to 35 minutes. Your brownies are done when a toothpick stuck into the center of the pan comes out clean.

7 - Allow the brownies ample time to cool and set before serving.

Note:
I have played with different chocolates while perfecting this recipe, and have settled on using the combination below for my one cup of chocolate:
- 1 bar of Hershey's Special Dark candy - the large 4.4 oz bar (Hershey keeps changing the size of this bar)
- 1/2 bar of Hershey's Milk Chocolate - the 4.4 oz bar
- 1 tbs of semi-sweet morsels